Tuesday, March 31, 2015

Chocolate Nut Covered Truffles - raw vegan


How could I not do something wicked for Easter treats (that's not really wicked ;-) ) and not share it. This is an adapted version of the Elegant Raw Chocolates I did a few years ago. They are quite easy to make and the results are well worth he effort. The secret to good raw chocolate is good quality ingredients. I've use the chocolate paste and butter that I get from Raw Pleasure. It's much easier to get now than it used to be but if you live somewhere that doesn't have a shop that carries this sort of ingredients then don't worry as I've put links on the ingredients to the shop I get them from. They're very good and get stuff out almost immediately so you could have it before Easter if you're quick. Maybe I should have told them I was doing this post to warn them. Actually I'll do that when I've finished. 


I'll keep this post short and sweet and get straight to the point. Head down to the recipe and have at a go at these. They would be amazing piped over a roasted Hazelnut which was what I really wanted to do but ran out of time getting them. These are walnut and almond. I also filled a few dates with an almond and covered them! Verdict! Yum! ;-) 






 Chocolate Nut Covered Truffles
Makes: a lot!!

Ingredients:

½ cup pitted dates 
½ cup coconut sugar
½ tsp vanilla powder
¼ tsp Himalayan salt

2-4 tbs maple syrup, agave, raw honey (Not vegan) - (I used 4)

1 cup hazelnuts and/or walnuts – I made both

Preparation:

Step 1
  1. Soak cashews in a water for at least 2-3 hours
  2. Add the dates to a cup then fill it with water to about a 1/3 then press the dates down into the water so that they are all covered. Let it sit with the cashews for 2-3 hours also.
Step 2
  1. Add the cacao paste, cacao butter, sugar, salt and vanilla to a heat proof bowl then place in a dehydrator or an oven on the lowest setting to melt.
  2. Once the mixture is completely melted give it a stir to combine all of the ingredients. Set aside.
Step 3
  1. Rinse and drain the cashews then add them to high speed blender with the dates and date soak water.
  2. Add the maple syrup then blend until it becomes smooth starting on a medium speed increasing to the maximum speed. If it’s too thick to get smooth that’s ok, go to the next step.
  3. Stop the machine then add the chocolate mixture then blend again on the highest speed for at least 1 ½ to 2 minutes to get it super smooth and creamy if your machine can handle it. If not do it for as  long as you can so that it get to the right consistency.  
  4. Spoon the mixture into a piping bag with a decorative nozzle. Make sure to tie a rubber band just above the nozzle to stop the mixture leaking out.
  5. Let it cool for about ½ to 1 hour then pipe over the walnuts or hazelnuts and place into the fridge to set.
Step 3
  1. Place walnuts and or almonds onto non stick paper or teflex sheets on a tray that will fit into your fridge.
  2. Carefully but firmly pipe the mixture over the nut in a motion that enables the mixture the flow down the sides of the nut. I could have done a better job, see how you go. :-) 
  3. Once you've covered them all place the tray in the fridge so the chocolate can set remembering that it is a truffle so it won't do completely hard. 
  4. Once they are firm enough to lift transfer them into a large sealed container with low sides as you only want to do one layer. 
  5. They last really well in the fridge or freezer. 
NOTE:
  1. Untempered raw cacao paste will also work but the end result may not be as glossy. 
  2. If you can't get the raw cacao butter then you can substitute coconut butter which may result in a slightly coarser texture if the butter is not 100% smooth or coconut oil but they will need to kept quite cool as they will soften very easily, because of this only use 1/3 to 1/2 cup instead of 3/4. 
  3. Other ideas include piping the mixture over a date stuffed with an almond, plain swirls or for the extra special treat piped over a roasted hazelnut. 



Happy Easter! 
Enjoy!

5 comments:

  1. Hi Karen, just a couple of questions. Does it need to be tempered cacao paste or will normal cacao paste still work? Also in the ingredients list is the 3/4 cup cacao paste or cacao butter? Thank you. They look delicious!

    ReplyDelete
  2. Hi Karinda, thank you much for picking those up. I'll have to fix them. Yes to both. 3/4 cocoa BUTTER, and yes, normal paste is fine it just won't be as shiny.

    ReplyDelete
  3. Hi Karen,
    What an amazing raw vegan dessert! I am so delighted that you shared your healthy and delectable Chocolate Nut Covered Truffles with us on the Plant-based Potluck Party. I appreciate it. I'm following, pinning and sharing.

    ReplyDelete

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

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